Post by dragon's breath on Nov 18, 2017 13:40:56 GMT -5
I got this recipe a few years ago on another board. I can't stand a store bought recipe, and rolling out a crust can be a pain. I love this one. It works for savory or sweet pies.
Figured I'd share with lots of pie making days coming up.
"Pepperdoo's" pie crust:
Pat-in-pan Pie Crust
1 1/2 c plus 3 Tbs all-purpose flour
1 1/2 tsp sugar
1/2 tsp salt
1/2 c vegetable oil
3 Tbs cold milk
Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended. In a measuring cup, combine the oil and milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first up the sides of the plate, then across the bottom. Flute the edges*. Shell is now ready to be filled. If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425 degrees. Prick the surface of the pastry with a fork and bake 15 minutes, checking often, and Pricking more if needed.
VARIATION: For a 10-inch shell, use 2 cups all-purpose flour; 2 teaspoons sugar; 1 teaspoon salt; 2/3 cup vegetable oil; 3 tablespoons milk.
"Quick, crisp but tender, it needs no rolling out. I highly recommend this pie crust, especially if you think you can't make a good pie. This recipe can only be used for one-crust pies - you CAN'T double the recipe and roll out a top crust**. The mixture is just too tender to transfer from the pastry board or cloth to the pie." (Marcia Adams) Cooking from Quilt Country
* I usually only bring the crust to the top and don't make edges. I hate having to watch them so they don't burn, so I just don't make them.
**True, you can't really roll out a top crust, but I have made a top crust anyway, just flattening portions in my palms and placing it on top of the pie. It wasn't pretty, but it worked.